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Recipe courtesy of Peter Karapanagiotis

Turkey Confit

  • Level: Easy
  • Yield: 14 servings
  • Total: 20 hr 15 min
  • Prep: 15 min
  • Inactive: 17 hr
  • Cook: 3 hr
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Ingredients

3 cups salt

1 bunch fresh parsley

1 bunch fresh tarragon

1 bunch fresh sage

1 bunch fresh chives

2 whole turkey breasts, about 12 pounds

1 gallon duck fat

Directions

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Watch how to make this recipe.
  1. Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside. 
  2. Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator. 
  3. Preheat the oven to 250 degrees F. 
  4. Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Peter Karapanagiotis, George's Place, Cape May, NJ

Show: Diners, Drive-Ins and Dives
Episode: A Triple D Thanksgiving

Categories:

Poultry Turkey Recipes Roasting

More from:

Thanksgiving: On the Road

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3 Reviews
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foodnetwork1803429400

Great recipe. Saw the show and quickly ordered some duck fat on the internet from Pennsylvania. Did up a run of the mill store brand frozen turkey this Thanksgiving cooking both light and dark meat and it came out very tender with a rich turkey flavor and maybe just a touch of duckiness. He's right about the salt, be careful. I left mine salted about a half hour longer than recommended and it was a little bit more salty than I would have preferred. For the green salt I blended 1 cup of kosher salt with the herbs but for my deboned 14lb turkey I used less than 1/2 of that so I stuck the remainder in the freezer and maybe will try it on some chicken. I was too lazy to remove the tendons from the dark meat so I just cooked it as it was. Since 14lb was a lot of bird for my convection oven I cooked only 1/2 at a time in a single layer. It was so good that I'm cooking the other half in the oven right now.

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